Kathryns' profile page
Recipes
Salt-Roasted Bass
By kathryns
1. Preheat oven to 400 degrees
- 6 large egg whites
- 3 cups coarse salt
- 1 whole black bass or striped, or branzino or other light white fish (2 1/2 pounds), scaled and cleaned
- Freshly ground pepper
- 1 lemon, thinly sliced
- 6 sprigs fresh thyme
Herb-Roasted Pork Loin
By kathryns
Preheat oven to 350°F with rack in middle
- 1 (4-to 4 1/2-pound) boneless pork loin roast, trimmed
- 2 tablespoons plus 1 teaspoon olive oil, divided
- 6 rosemary sprigs, divided
- 8 large thyme sprigs, divided
- 8 sage sprigs, divided
- 8 savory sprigs (optional), divided
- 1/2 cup finely chopped shallots (4 to 5)
- 2 tablespoons finely chopped garlic
- 3 tablespoons Dijon mustard
- 1/3 cup dry vermouth
- 2 teaspoons Dijon mustard
- 1 3/4 cups reduced-sodium chicken broth
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons all-purpose flour
Tempura Battered Pumpkin Blossoms
By kathryns
look for the blooms without the female bump behind the blossom
- Filling:
- 1/2 cup ricotta (lowfat is fine)
- 1/2 c goat cheese
- 1 teaspoon lemon zest (about a 1/2 lemon’s worth)
- Pinch salt
- A couple turns of freshly cracked black pepper
- 1/4 cup loosely packed basil leaves, thinly sliced (chiffonade)
- 1/2 teaspoon chopped chives
- Batter:
- 1/3 cup rice flour (look in the Latin foods section of the market)
- 1/3 cup all purpose flour
- Pinch of salt
- 1 egg yolk
- 1 cup seltzer
- One dozen fresh, organic pumpkin blossoms
- Vegetable or canola oil for frying
- Lemony mayo
- 1/2 cup mayonnaise mixed with juice of 1/2 lemon
Chicken Sates
By kathryns
Gina Marie Miraglia Eriquez
- 1 1/2 lb skinless boneless chicken thighs, trimmed and cut into 1/2-inch-wide strips
- 3/4 cup finely chopped shallots (about 3)
- 3 garlic cloves, finely chopped
- 1 tablespoon packed palm or dark brown sugar
- 1/4 teaspoon black pepper
- 2 tablespoons peanut or vegetable oil
- 2 tablespoons Asian fish sauce
- 1 tablespoon Chinese rice wine or sake
- 1/4 teaspoon salt
- Special equipment: about 30 (6-inch) wooden skewers, soaked in water 1 hour
- Accompaniment: red-curry peanut dipping sauce .
Pasta with Pesto, Potatoes, and Green Beans
By kathryns
comes from the Liguria region of Italy
- 1/4 cup pine nuts
- 3 garlic cloves, unpeeled
- 1 pound large red potatoes, peeled and cut into 1/2-inch pieces
- Salt and pepper
- 12 ounces green beans, trimmed and cut into 1 1/2-inch lengths
- 2 cups fresh basil leaves
- 1 ounce Parmesan cheese, grated (1/2 cup)
- 7 tablespoons extra-virgin olive oil
- 1 pound gemelli
- 2 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
- 1 tablespoon lemon juice
Roasted Artichokes
By kathryns
If chokes are larger than 8 - 10 oz, strip away another layer or two of leaves which can be eaten alongside the r...
- 1 lemon, plus lemon wedges for serving
- 4 artichokes (8 to 10 ounces each)
- 3 tablespoons extra-virgin olive oil
- Salt and pepper
Cioppino
By kathryns
Any firm-fleshed, 3/4- to 1-inch-thick whitefish (such as cod or sea bass) can be substituted for halibut
- 1/4 cup vegetable oil
- 2 large onions, chopped fine
- Salt and pepper
- 1/4 cup water
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/8-1/4 teaspoon red pepper flakes
- 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse
- 1 (8-ounce) bottle clam juice
- 1 (1 1/2-pound) skinless halibut fillet, 3/4 to 1 inch thick, cut into 6 pieces
- 1 pound littleneck clams, scrubbed
- 1 1/4 cups dry white wine
- 4 tablespoons unsalted butter
- 1 pound mussels, scrubbed and debearded
- 1/4 cup chopped fresh parsley
- Extra-virgin olive oil
Shortcakes - Caramelized-Nectarine and Ginger with Sour Cream
By kathryns
These spread out while cooking
- filling:
- 2 cups all purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1/2 cup whole milk
- 1 large egg
- 1/4 cup chopped crystallized ginger
- 2 pounds nectarines (about 8 medium), peeled, pitted, sliced
- 2/3 cup (packed) golden brown sugar
- 1 tablespoon fresh lemon juice
- topping:
- 3 cups sour cream (24 ounces)
- 2/3 cup sugar
Vanilla Chiffon Roll with Chocolate Walnut Mousse Filling
By kathryns
Can make the mousse filling one day ahead
- Chocolate Walnut Mousse (recipe follows):
- CAKE
- 1 c sugar
- 1 c all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 4 lg eggs -- separated
- 1/2 c vegetable oil
- 1/2 c water
- 2 tbl vanilla
- 2 lg egg whites
- 1/2 c sugar
- 1 2/3 c walnuts -- lightly toasted
- 2 tbl walnut oil (or safflower oil)
- 5 ozs bittersweet chocolate -- melted
- 3 lg egg yolks
- 1/3 c sugar
- 1/4 c water
- 1 1/2 c heavy cream
- Topping:
- unsweetened cocoa powder
- powdered sugar
- caramelized walnuts
Pizza with Prosciutto, Arugula and Lemon
By kathryns
place a pizza stone in the oven and preheat the oven to 500°F (260°C)
- 2 cups (16 fl. oz./500 ml) heavy cream
- 2 tsp. olive oil
- 2 garlic cloves, minced
- 1 tsp. fresh thyme leaves
- Kosher salt and freshly ground pepper
- 1 batch food processor pizza dough
- 2 cups (8 oz./250 g) shredded mozzarella
- 3 oz. (90 g) thinly sliced prosciutto
- 1 lemon, quartered and very thinly sliced
- 2 cups (2 oz./60 g) baby arugula